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3. Preheat oven to 350°F. Pat turkey dry; then butterfly turkey. (To butterfly, lay turkey breast flat. Slice through center of turkey, starting with thicker side, and leaving 1/2 inch uncut to hold top and bottom slices together.) Season both sides and under skin with salt and pepper (wash hands).

4. Stir apple, sage, and garlic into rice; spoon rice mixture onto bottom half of turkey. Fold top half over stuffing; close edges with skewers. Place turkey, skin side up, in roasting pan; cover with foil. Bake 1-1 1/2 hours, removing foil during last 10-15 minutes of cook time, or until stuffing is 165°F. Let stand 5 minutes before slicing.

5. Whisk apple juice and cornstarch until blended. Pour pan drippings from turkey into small saucepan; bring to boil on medium-high. Whisk in apple juice mixture and return to boiling. Slice turkey and serve with sauce.

Roasted Potatoes and Squash

Ingredients

1 medium (or 2 cups pre-diced) butternut squash

3 red potatoes (about 1 lb)

1 small onion, thinly sliced

2 tablespoons extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon Italian seasoning

1/4 teaspoon pepper

Prep

-- Preheat oven to 350°F.

-- Peel squash and remove seeds; cut into bite-size pieces.

-- Cut potatoes into bite-size pieces; slice onion.

Steps

1. Combine all ingredients; arrange in single layer on baking sheet.

2. Bake 50-60 minutes, stirring twice, or until tender when pierced with a fork. Serve.